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#44 Earl Grey Berliner Weisse

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Batch size

  • 40 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 46.2 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 9.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 4.5 liter(s) / kg
    Liquor-to-grist ratio
  • 31.5 liter(s)
    Mash size
  • 38.5 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
72 C 15 min
78 C 5 min

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Fermentables

9.5 BLG
3.7% ABV
3.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 42.9% 80 % 5
Grain Pszeniczny 4 kg 57.1% 85 % 4
Sum 7 kg

Hops

10 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil Lubelski 25 g 20 min 10 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Voss Kveik Ale Slant 50 ml Lallemand

Extras

Type Name Amount Use for Time
Water Agent Łuska ryżowa 100 g Mash ---
Water Agent Kwas mlekowy 30 g Boil 0 min
Flavor Earl Grey 100 g Bottling ---
Spice L. Plantarum 5 g Primary 2 day(s)

Notes

  • Wstępnie zakwaszanie kwasem mlekowym, następnie 2-3 dni kettle sour. Po zakwaszeniu w kotle podgrzane, nachmielone i schłodzone.

    Zadana gęstwa drożdżowa Lallemand - LalBrew Voss Kveik

    Na cichą, na dwa dni przed końcem fermentacji dodana herbata Earl Grey.
    Aug 8, 2021, 1:09 PM

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